"Move over tomato ketchup, barbecue sauce, and mayonnaise," says cookbook author and recipe developer Lara Lee. "There's a new condiment-that-goes-with-everything in town!" Meet Tamarind-Chile Jam, a one-pot wonder that is sweet, spicy, sour, sharp, tangy, and pungent all at once. Savory, funky fish sauce balances the fruity sourness of the tamarind, while long red chiles add a pleasantly strong piquancy to this thick and sticky jam. Its uses are endless; spread it on a sandwich, serve it alongside sausage rolls, dollop it over eggs, dunk sweet potato wedges into it, or use it as a condiment for meat, chicken, or fish. For those who are heat adverse, seed the chiles before adding them for a milder jam. Use a wide, deep saucepan for faster reduction time—be careful of splattering jam—and take the pot off the heat as soon as the jam has reduced to 1 1/2 cups; it will continue to thicken as it cools.